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EN420:2003+A1:2009 General requirements
5Dexterity (from 1 to 5)
Protective gloves against mechanical Risks (Levels obtained on the palm)
EN388:2016 Protective gloves against mechanical Risks (Levels obtained on the palm)
4Resistance to abrasion (from 1 to 4)
1Resistance to cutting (from 1 to 5)
0Resistance to tear (from 1 to 4)
1Resistance to puncture (1 to 4)
XResistance to cutting by sharp objects (TDM EN ISO 13997) (from A to F)
Protective gloves against dangerous chemicals and micro- organisms - Part 1: Terminology and performance requirements for chemical risks.
EN ISO 374-1:2016 Protective gloves against dangerous chemicals and micro- organisms - Part 1: Terminology and performance requirements for chemical risks.
TYPEAType A - Water and air tightness according to EN ISO 374-2:2019. Permeation resistance to at least 6 chemicals at level 2 according to EN16523-1: 2015,
.Determination of resistance to degradation by chemicals according to EN ISO 374-4: 2019. Part 4: Determination of resistance to degradation by chemicals.
A2 > 30 mnMéthanol (A) CAS 67-56-1
J6 > 480 mnn-Heptane (J) CAS 142-85-5
K6 > 480 mnCaustic soda 40% (K) CAS 1310-73-2
L3 > 60 mnSulphuric acid 96 % (L ) CAS 7664-93-9
M2 > 30 mnNitric acid 65% (M) CAS 7697-37-2
N3 > 60 mnAcetic acid 99% (N) CAS 64-19-7
O6 > 480 mnAmmonium hydroxide 25% (O) CAS 1336-21-6
P6 > 480 mnHydrogen peroxide 30% (P) 7722-84-1
T6 > 480 mnFormaldehyde 37% (T) CAS 50-00-0
Protective gloves against dangerous chemicals and micro-organisms - Part 5: Terminology and performance requirements against micro- organisms risks.
EN ISO 374-5:2016 Protective gloves against dangerous chemicals and micro-organisms - Part 5: Terminology and performance requirements against micro- organisms risks.
BACTERIA + FUNGI.BACTERIA + FUNGI : Water and air tightness according to EN ISO 374-2:2019.
Regulation (EU) 1935/2004 Contact with food products REGULATION (EU) 1935/2004 CONTACT WITH FOOD PRODUCTS
5Dexterity (from 1 to 5)
Protective gloves against mechanical Risks (Levels obtained on the palm)
EN388:2016 Protective gloves against mechanical Risks (Levels obtained on the palm)
4Resistance to abrasion (from 1 to 4)
1Resistance to cutting (from 1 to 5)
0Resistance to tear (from 1 to 4)
1Resistance to puncture (1 to 4)
XResistance to cutting by sharp objects (TDM EN ISO 13997) (from A to F)
Protective gloves against dangerous chemicals and micro- organisms - Part 1: Terminology and performance requirements for chemical risks.
EN ISO 374-1:2016 Protective gloves against dangerous chemicals and micro- organisms - Part 1: Terminology and performance requirements for chemical risks.
TYPEAType A - Water and air tightness according to EN ISO 374-2:2019. Permeation resistance to at least 6 chemicals at level 2 according to EN16523-1: 2015,
.Determination of resistance to degradation by chemicals according to EN ISO 374-4: 2019. Part 4: Determination of resistance to degradation by chemicals.
A2 > 30 mnMéthanol (A) CAS 67-56-1
J6 > 480 mnn-Heptane (J) CAS 142-85-5
K6 > 480 mnCaustic soda 40% (K) CAS 1310-73-2
L3 > 60 mnSulphuric acid 96 % (L ) CAS 7664-93-9
M2 > 30 mnNitric acid 65% (M) CAS 7697-37-2
N3 > 60 mnAcetic acid 99% (N) CAS 64-19-7
O6 > 480 mnAmmonium hydroxide 25% (O) CAS 1336-21-6
P6 > 480 mnHydrogen peroxide 30% (P) 7722-84-1
T6 > 480 mnFormaldehyde 37% (T) CAS 50-00-0
Protective gloves against dangerous chemicals and micro-organisms - Part 5: Terminology and performance requirements against micro- organisms risks.
EN ISO 374-5:2016 Protective gloves against dangerous chemicals and micro-organisms - Part 5: Terminology and performance requirements against micro- organisms risks.
BACTERIA + FUNGI.BACTERIA + FUNGI : Water and air tightness according to EN ISO 374-2:2019.
Regulation (EU) 1935/2004 Contact with food products REGULATION (EU) 1935/2004 CONTACT WITH FOOD PRODUCTS
